Canned Artichoke Heart Recipes Perfect for Mediterranean-Inspired Meals

I’ve cooked with canned artichoke hearts for years, and I always keep a few cans in my pantry.

They’re quick, tender, and save tons of prep time compared to trimming and steaming fresh ones.

I like how their mild tang pairs well with everything from creamy spinach artichoke dip to lemony pasta dishes.

They hold their texture in baked casseroles, blend well in spreads, and make salads more interesting without much effort.

You can toss them on pizza, stir them into risotto, or mix into grain bowls for an easy way to add depth.

1. Classic Spinach and Artichoke Dip

Canned artichoke hearts make this dip easy—no need to fuss with fresh ones.

It’s creamy, cheesy, and always a hit at get-togethers.

I suggest chopping the artichoke hearts a bit smaller for better texture and flavor in every bite.

Pairing spinach with artichoke hearts brings out a mild, earthy freshness that balances the richness.

2. Lemon Garlic Baked Artichoke Hearts

Canned artichoke hearts make this dish super convenient.

The combo of lemon, garlic, and crispy breadcrumbs gives a fantastic texture.

Fresh basil or parsley adds a nice pop of color and flavor.

This snack or side gets crunchy and zesty in the oven.

3. Roasted Artichoke Hearts with Olive Oil

Just toss canned artichoke hearts with olive oil, salt, and pepper, then roast them for a great texture.

You skip all the trimming and prepping, so it’s fast and accessible.

Serve with a tangy feta dip for a creamy, salty kick that pairs with those crisped edges.

If you’re up for it, add lemon juice or chili flakes for extra punch—the simplicity is honestly what stands out here.

4. Artichoke and Provolone Tart

Puff pastry gives this tart a crisp, flaky base.

Canned artichoke hearts save a ton of time and have a tender texture that’s perfect for baking.

The provolone bakes into golden bubbles along the top—so good.

Add a sprinkle of fresh herbs if you want more color and flavor.

5. Mediterranean Artichoke Pasta Salad

This pasta salad mixes canned artichoke hearts, feta, Kalamata olives, and cherry tomatoes.

The tangy mix tastes light, especially with a good olive oil vinaigrette.

Canned artichoke hearts make prep easy and the texture’s surprisingly tender.

Short pasta like fusilli or penne helps the flavors meld.

6. Creamy Artichoke and Monterey Jack Quesadillas

Creamy artichoke hearts and Monterey Jack cheese melt into a warm tortilla for this simple dish.

Go with canned artichoke hearts—they save so much time and still have great flavor.

I like letting the cheese bubble and brown a little for a melty texture.

A pinch of red pepper flakes adds a bit of zip if you want.

Spinach is another classic addition, and it comes together perfectly in a quick meal.

7. Artichoke Heart Tapenade

This tapenade is honestly one of my favorite ways to use canned artichoke hearts.

You just need artichoke hearts, olives, and lemon juice for a briny, herby spread.

Canned artichokes keep things fast and flavorful—ready in about five minutes.

If you want a shortcut, toss everything in a food processor and blend until chunky and spreadable.

Artichoke hearts add a creamy texture, which works well as a snack on crackers or toast.

8. Artichoke and White Bean Dip

All you need is a can of artichoke hearts and a can of white beans!

This combo makes the dip creamy and boosts the protein for anyone who wants something besides chickpeas.

Use artichokes straight from the can and blend everything together for a super smooth texture.

Fresh lemon juice brightens it up, and herbs like rosemary or basil work great.

9. Crispy Oven-Baked Artichoke Hearts

Canned artichoke hearts are perfect—no trimming or fussing needed.

Parmesan and seasoned breadcrumbs give every bite a crisp golden finish.

Let the artichoke hearts dry well before coating so they come out as crunchy as possible.

10. Artichoke and Goat Cheese Stuffed Mushrooms

You get rich, tangy goat cheese paired with the tender bite of canned artichoke hearts for a simple, flavorful mushroom filling.

I like using larger cremini mushrooms, but portobello caps work if you want a small meal instead of just an appetizer.

The spinach adds color and a fresh taste.

Canned artichokes save time and work perfectly for this stuffed mushroom recipe!

11. Artichoke Pizza With Mozzarella

Canned artichoke hearts work well for this pizza—they save prep time and have a mild, tangy flavor that pairs with creamy mozzarella.

The combo of mozzarella and briny olives adds a good mix of textures and a salty boost.

Let the artichokes drain well so the pizza doesn’t get soggy.

A quick drizzle of balsamic glaze at the end gives everything a sweet finish you’ll want to try again.

12. Zesty Artichoke and Lime Tacos

Give taco night a remix with canned artichoke hearts and fresh lime.

I love how the artichoke hearts soak up the citrusy lime, adding a tangy pop to each bite.

Flour tortillas make a perfect base, holding everything together without overpowering the mild artichoke flavor.

13. Artichoke and Herb Frittata

This artichoke and herb frittata comes together fast with canned artichoke hearts—no fuss, just good food.

The texture turns out light and fluffy, and the herbs really wake up the flavors.

Canned artichoke hearts make things so much easier, and they mix right in with the eggs.

If you like to plan ahead (honestly, who doesn’t sometimes?), this frittata holds up well for grab-and-go breakfasts or a chill dinner.

Want to kick it up a notch? Toss on some Pecorino Romano or fresh parsley.